🍋 March is here, and you know what that means—lemon is in season, and Kitchen Switchen is going full-on zesty obsession! 🍋 We’re talking tangy treats, citrusy eats, and all the bright, sunshiney flavors that lemons bring. From our twist on the classic lemon loaf (hello, blueberries! ) to our family-favorite lemon ravioli inspired by summers in La Jolla, this month’s recipes are bursting with fresh vibes and good times. So, come on into the Kitchen Switchen kitchen, where things are juicy, zesty, and oh-so-tasty. 🌞💛 Let’s squeeze every delicious drop out of lemon season together—because when life gives us lemons, we get cookin’! 🍋

Lemon Blueberry Loaf with Cream Cheese Icing

This recipe is beginner-friendly, with step-by-step instructions to ensure baking success!

Ingredients (Makes 1 Loaf, About 10 Slices)

For the Lemon Blueberry Loaf:

• 1 ¾ cups all-purpose flour (extra flour helps absorb blueberry moisture)
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 3 large eggs (room temperature)
• 1 cup granulated sugar
• ½ cup unsalted butter, melted and slightly cooled
• ¼ cup vegetable oil (for extra moisture)
• ¼ cup sour cream or plain Greek yogurt (room temperature)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (finely grated, about 1 large lemon)
• 1 tsp vanilla extract
• ½ tsp lemon extract (optional, but enhances flavor)
• 1 cup fresh or frozen blueberries
• 1 tbsp flour (to coat blueberries and prevent sinking)

For the Cream Cheese Icing:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar (sifted for smooth icing)
• 1 tbsp fresh lemon juice
• ½ tsp vanilla extract
• 1-2 tbsp milk (to thin, if needed)

Step-by-Step Instructions

Step 1: Preheat the Oven & Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9x5-inch loaf pan with butter or nonstick spray.
3. Line the pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2: Prepare the Blueberries

4. In a small bowl, toss 1 cup of blueberries with 1 tbsp of flour.
• This helps prevent them from sinking to the bottom of the loaf while baking.

Step 3: Mix the Dry Ingredients

5. In a medium bowl, whisk together:
• 1 ¾ cups flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
6. Set this aside for later.

Step 4: Mix the Wet Ingredients

7. In a large mixing bowl, whisk together:
• 3 large eggs
• 1 cup sugar
8. Whisk for about 1 minute until the mixture is slightly pale and smooth.
9. Add in:
• ½ cup melted butter
• ¼ cup vegetable oil
• ¼ cup sour cream or Greek yogurt
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ½ tsp lemon extract (if using)
10. Whisk everything together until smooth and well combined.

Step 5: Combine Wet & Dry Ingredients

11. Add the dry ingredient mixture to the wet ingredients.
12. Using a rubber spatula or whisk, gently mix just until combined.

• Don’t overmix! Overmixing makes the loaf dense instead of light and moist.

13. Gently fold in the floured blueberries using a spatula.

Step 6: Bake the Lemon Blueberry Loaf

14. Pour the batter into the prepared loaf pan and smooth out the top.
15. Sprinkle a few extra blueberries on top for a pretty finish.
16. Bake at 350°F (175°C) for 45-60 minutes.
• Check for doneness at 45 minutes by inserting a toothpick into the center.
• If it comes out clean or with a few moist crumbs, it’s done!
• If it comes out wet, bake for 5-10 more minutes and check again.
17. Once done, remove from the oven and let the loaf cool in the pan for 10 minutes.
18. Carefully lift the loaf out using the parchment paper and transfer it to a wire rack to cool completely before frosting.

Step 7: Make the Cream Cheese Icing

19. In a medium bowl, beat together:

• 4 oz softened cream cheese
• 2 tbsp softened butter
• 1 cup powdered sugar (sifted for smooth icing)
• 1 tbsp fresh lemon juice
• ½ tsp vanilla extract

20. Use a hand mixer (or whisk) and beat until smooth and creamy.
21. If the icing is too thick, add 1-2 tbsp of milk, 1 tbsp at a time, until it reaches a spreadable consistency.

Step 8: Ice the Lemon Blueberry Loaf

22. Once the loaf is completely cool, spread the cream cheese icing on top using a spatula or butter knife.
23. Optional: Garnish with extra lemon zest and a few fresh blueberries.

Step 9: Slice & Enjoy!

24. Slice into thick, Starbucks-style pieces and serve!
25. Store leftovers in an airtight container in the fridge for up to 5 days.

 

Copycat Starbucks Lemon Loaf with a twist -  Cream Cheese Icing

This recipe is designed for beginner bakers, with step-by-step instructions to ensure success.

Ingredients (Makes 1 Loaf, About 10 Slices)

For the Lemon Loaf:

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 3 large eggs (room temperature)
• 1 cup granulated sugar
• ½ cup unsalted butter, melted and slightly cooled
• ¼ cup vegetable oil (for extra moisture)
• ¼ cup sour cream or plain Greek yogurt (room temperature)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest (finely grated, about 1 large lemon)
• 1 tsp vanilla extract
• ½ tsp lemon extract (optional, but enhances flavor)

For the Cream Cheese Icing:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar (sifted for smooth icing)
• 1 tbsp fresh lemon juice
• ½ tsp vanilla extract
• 1-2 tbsp milk (to thin, if needed)

Step-by-Step Instructions

Step 1: Preheat the Oven & Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9x5-inch loaf pan with butter or nonstick spray.
3. Line the pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2: Mix the Dry Ingredients

4. In a medium bowl, whisk together:
• 1 ½ cups flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
5. Set this aside for later.

Step 3: Mix the Wet Ingredients

6. In a large mixing bowl, whisk together:
• 3 large eggs
• 1 cup sugar
7. Whisk for about 1 minute until the mixture is slightly pale.
8. Add in:
• ½ cup melted butter
• ¼ cup vegetable oil
• ¼ cup sour cream
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ½ tsp lemon extract (if using)
9. Whisk everything together until smooth.

Step 4: Combine Wet & Dry Ingredients

10. Add the dry ingredient mixture to the wet ingredients.
11. Using a rubber spatula or whisk, gently mix just until combined.

• Don’t overmix! Overmixing will make the loaf dense instead of soft.

12. The batter should be thick and smooth.

Step 5: Bake the Lemon Loaf

13. Pour the batter into the prepared loaf pan and smooth out the top.
14. Bake at 350°F (175°C) for 45-55 minutes.
• Check for doneness at 45 minutes by inserting a toothpick into the center.
• If it comes out clean or with a few moist crumbs, it’s done!
• If it comes out wet, bake for 5-10 more minutes and check again.
15. Once done, remove from the oven and let the loaf cool in the pan for 10 minutes.
16. Carefully lift the loaf out using the parchment paper and transfer it to a wire rack to cool completely before frosting.

Step 6: Make the Cream Cheese Icing

17. In a medium bowl, beat together:

• 4 oz softened cream cheese
• 2 tbsp softened butter
• 1 cup powdered sugar (sifted for smooth icing)
• 1 tbsp fresh lemon juice
• ½ tsp vanilla extract

18. Use a hand mixer (or whisk) and beat until smooth and creamy.
19. If the icing is too thick, add 1-2 tbsp of milk, 1 tbsp at a time, until it reaches a spreadable consistency.

Step 7: Ice the Lemon Loaf

20. Once the loaf is completely cool, spread the cream cheese icing on top using a spatula or butter knife.
21. Optional: Garnish with extra lemon zest or a drizzle of lemon juice.

 

Pasta al Limone Recipe (Step-by-Step)

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• 1 lemon (for zest and juice)
• 12 oz pasta (like fettuccine, linguine, or spaghetti)
• 2 tbsp olive oil
• 4 tbsp unsalted butter (divided)
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• ¼ tsp red pepper flakes (optional, for a little heat)
• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• ¼ cup mozzarella cheese
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp fresh parsley, chopped (plus extra for garnish)
• 2 tbsp fresh basil, chopped (plus extra for garnish)
• Salt and black pepper, to taste

Instructions

Step 1: Prepare Ingredients

1. Zest the lemon using a microplane grater and set aside.
2. Juice the lemon into a small bowl (you’ll need about 2 tablespoons).
3. Finely chop the shallot and mince the garlic.
4. Gather all the remaining ingredients so you’re ready to cook!

Step 2: Boil the Pasta Water

5. Fill a large pot (about 6 quarts) with water and bring it to a boil.
6. Once boiling, add a generous amount of salt (about 1-2 tbsp).
7. Leave the water boiling while you start the sauce.

Step 3: Cook the Pasta

8. As soon as you start the sauce, add the pasta to the boiling water.
9. Cook according to the package directions, usually about 10 minutes, until al dente (firm but tender).
10. Before draining, reserve about 1 cup of pasta water (you may need it to adjust the sauce).
11. Drain the pasta and set aside.

Step 4: Make the Sauce

12. In a large pan (12-inch or bigger), heat 2 tbsp olive oil and 1 tbsp butter over medium heat.
13. Once the butter is melted, add the chopped shallots.
14. Season with a pinch of salt and black pepper and cook for about 2 minutes, stirring occasionally, until shallots are soft and translucent.
15. Add the red pepper flakes (if using) and minced garlic. Stir and cook for about 30 seconds—you should smell the garlic!
16. Pour in the white wine and let it simmer for 2-3 minutes until it reduces by half.

Step 5: Add Creamy Ingredients

17. Stir in the lemon zest, lemon juice, mascarpone cheese, heavy cream, and Parmesan cheese.
18. Stir well until the cheese is completely melted and the sauce looks smooth.
19. Reduce the heat to medium-low and let the sauce gently simmer for 2 minutes, thickening slightly.

Step 6: Finish the Sauce

20. Add the chopped parsley, basil, and remaining 3 tbsp of butter.
21. Turn off the heat and stir until the butter is melted into the sauce.

Step 7: Toss Pasta with Sauce

22. Add the cooked pasta directly into the pan with the sauce.
23. Toss everything together until well coated.
24. Taste the pasta and adjust seasoning with salt and pepper if needed.
25. If the sauce is too thick, add a small splash of reserved pasta water to loosen it (but don’t add too much, or you’ll dilute the flavor).

Step 8: Serve & Garnish

26. Divide the pasta onto plates or a large serving platter.
27. Sprinkle with extra Parmesan cheese, fresh parsley, and basil.
28. For extra flavor, add freshly cracked black pepper and a squeeze of lemon juice.

Enjoy your delicious, creamy Pasta al Limone!

 

Creamy Lemon Alfredo Ravioli

Ingredients

For the Pasta

• 1 (20 oz) package of fresh or frozen ravioli (cheese, spinach & ricotta, or mushroom work great!)
• 1 tbsp salt (for boiling water)

For the Lemon Alfredo Sauce

• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup whole milk (or more cream for extra richness)
• ¾ cup freshly grated Parmesan cheese (plus extra for serving)
• ¼  cup Mozzarella (shredded)
• 1 lemon, zested and juiced (about 2 tbsp juice, 1 tsp zest)
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• ¼ tsp red pepper flakes

For Garnish

• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• Extra grated Parmesan cheese
• Extra lemon zest (optional)

Step-by-Step Instructions

Step 1: Boil the Ravioli

1. Fill a large pot with about 4 quarts of water and bring it to a boil.
2. Add 1 tbsp salt to the water (this flavors the pasta).
3. Add the ravioli and cook according to the package instructions (usually 3-5 minutes for fresh, or 5-7 minutes for frozen).
4. Before draining, reserve ½ cup of the pasta water (you may need it to adjust the sauce).
5. Drain the ravioli and set aside.

Step 2: Make the Lemon Alfredo Sauce

6. In a large pan over medium heat, melt 2 tbsp butter with 2 tbsp olive oil.
7. Add minced garlic and red pepper flakes (if using). Cook for 30 seconds, stirring, until fragrant (but don’t let the garlic brown).
8. Pour in the heavy cream and whole milk, stirring to combine.
9. Reduce heat to medium-low and simmer for 2 minutes, stirring occasionally.
10. Stir in the Parmesan cheese, salt, black pepper, and lemon zest. Keep stirring until the cheese melts and the sauce is smooth.
11. Add the lemon juice (start with 1 tbsp, taste, and add more if desired). Stir well.
12. Let the sauce simmer for another 2 minutes until slightly thickened. If it gets too thick, add a splash of the reserved pasta water.

Step 3: Combine Pasta & Sauce

13. Add the cooked ravioli to the pan with the sauce.
14. Gently toss to coat the ravioli in the creamy lemon Alfredo sauce.
15. Let it cook for 1 more minute, stirring carefully to prevent breaking the ravioli.

Step 4: Garnish & Serve

16. Transfer the ravioli to serving plates or a large platter.
17. Sprinkle with fresh parsley, basil, and extra Parmesan cheese.
18. Garnish with extra lemon zest and freshly cracked black pepper for a burst of flavor.

Tip: For extra brightness, squeeze a little fresh lemon juice over the dish just before serving and final image.